Peach Upside Down Mini Cakes

These Peach Upside Down Mini Cakes are charming individual cakes topped with caramelized peach slices. They’re tender, fruity, and perfect for serving at gatherings, brunches, or as a special dessert that feels both homespun and elegant.

Why You’ll Love This Recipe

I love how each mini cake showcases caramelized peach slices that become glossy and golden as they bake. The cake underneath is buttery and moist, soaked with peachy sweetness. These individual cakes are effortlessly impressive—you get personal servings with a beautiful peachy “top” when you flip them out.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh ripe peaches, pitted and sliced

• Unsalted butter (for caramel and cake batter)

• Brown sugar (for caramel topping)

• Granulated sugar (for batter)

• Eggs

• Vanilla extract

• All-purpose flour

• Baking powder

• Salt

• Milk (or buttermilk for extra tenderness)

• Optional: cinnamon or nutmeg for flavor twist

Directions

1. Preheat and prep pans. I set my oven to 350 °F (175 °C). I grease a mini cake pan or muffin tin (6–8 cups) and line the bottom of each well with peach slices.

2. Make caramel topping. I melt butter in a small saucepan, stir in brown sugar (and optional cinnamon), and cook until it bubbles and blends into a smooth caramel. I drizzle a bit into each cake well over the peaches.

3. Mix the batter. In a mixing bowl, I cream softened butter with granulated sugar until light and fluffy. Then I beat in eggs one at a time, followed by vanilla. In another bowl, I whisk together flour, baking powder, and salt.

4. Combine wet and dry. I alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry, mixing until just combined—avoiding overmixing for tender crumb.

5. Fill pans. I spoon the batter over the caramel and peach slices, filling each cavity about two-thirds full.

6. Bake. I bake for 18–22 minutes, until cakes are golden and a toothpick inserted into the center comes out clean.

7. Invert cakes. I let the mini cakes cool in their pans for about 5 minutes, then carefully invert onto a platter so the caramelized peaches are on top, glossy and caramel-coated.

8. Serve. I enjoy them warm or at room temperature, optionally with a dollop of whipped cream or a sprinkle of powdered sugar.

Servings and Timing

• Servings: Makes 6–8 mini cakes

• Prep time: 15 minutes

• Bake time: 18–22 minutes

• Cooling & invert time: 10 minutes

• Total time: Around 45 minutes

Variations

• Spiced caramel: I add a pinch of ground cinnamon or nutmeg to the caramel for warm flavor.

• Bourbon peach: I stir a tablespoon of bourbon into the caramel before topping the fruit for a deeper flavor.

• Berry mix: I substitute half of the peach slices with fresh raspberries or blueberries for color contrast.

• Gluten-free option: I replace the flour with a 1-to-1 gluten-free blend and add a teaspoon of xanthan gum for structure.

Storage/Reheating

I store leftover mini cakes in an airtight container at room temperature for up to 2 days. To refresh, I gently reheat individual cakes in a 300 °F oven for 5–7 minutes to restore caramel glow and warmth.

FAQs

1. Can I use canned peaches instead of fresh?

Yes—I drain slices well and pat them dry so excess juice doesn’t dilute the caramel topping.

2. What pans can I use?

Mini cake pans, muffin tins, or even ramekins all work—just adjust the baking time slightly if using deeper cups.

3. How do I prevent sticking when inverting?

I make sure the pan is greased generously and allow cakes to rest for 5 minutes before inverting—this helps release them cleanly.

4. Can I prepare ahead of time?

I assemble up to the baking step and refrigerate, covered, for a few hours. I bake them fresh right before serving.

5. Can I freeze these mini cakes?

Yes—I freeze cooled, individually wrapped cakes for up to a month. I thaw them overnight in the fridge and gently rewarm before serving.

Conclusion

Peach Upside Down Mini Cakes are my go-to when I want a homey dessert that looks special. The caramelized peaches take center stage, and the tender cake underneath is a lovely canvas. Whether for a brunch, a cozy treat, or entertaining, I hope these delightful mini cakes become a favorite in your baking repertoire!